This recipe, adapted from “Chicano Eats: Recipes From My Mexican-American Kitchen” (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta — a smoky, spicy version of the best boxed macaroni and cheese you’ve ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms.
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|Serving Size: 1 serving (442g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 366 (62%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 24.5g||123 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 131.7mg||41 %|
|Sodium 1772.7mg||61 %|
|Potassium 449.7mg||12 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.6g|
|Protein 39.2g||56 %|
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Calories per serving: 587
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